| ≥1 piece |
Introduction : rice flour (also called rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye.
Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to flour. Rice flour is a particularly good substitute for Wheat Flour, which cause irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Application : Many dishes are made from rice flour, including rice noodles and desserts. Rice flour is used in making pancakes, flavor, steamed rice…
It can be used to thicken soups and stews, as well as providing an alternative to wheat flour in cakes and biscuits. However, it’s gluten-free so can’t be used to make yeasted loaves of bread.
Specification :
- Lead content : Nil
- mercury content : Nil
- Silver content : Nil
- Coliform (CFU/g) : less than 10
- Total aerobic plate count (CFU/g): 1.1 x10 4
- Total mound (CFU/g) : 7.0 x 10
- Acidity (ml NaOH 1N/100g) : 2.0
- Protein content (%) : 1.1
- Fat content (%) : 0.3
- Moiture (%) : 14.2
- Total ash content (%) : 0.2
- Starch content (%) : 83.8
- Sodium benzoate (%) : Nil
Packing : 25 kg/bag ; 50 kg/bag; 20MT/20’; 26MT/40’